Eosinophilic Esophagitis Friendly Roasted Brussels Sprouts with Pork Belly and Maple
Crispy pork belly, caramelized Brussels sprouts, and a sticky maple-cider glaze — this is the kind of dish that makes a weeknight feel like a special occasion. The pork belly is rendered low and slow in a skillet until golden and crackling, then the Brussels sprouts go into a hot oven cut-side down so they develop those deeply browned, slightly charred edges that make them irresistible. Managing EoE often means scanning every label and second-guessing restaurant meals, so having a recipe built entirely from whole, recognizable ingredients is genuinely freeing. There are no hidden sauces, no wheat-based thickeners, and no dairy — just olive oil, pure maple syrup, apple cider vinegar, and fresh produce doing all the heavy lifting. The glaze comes together right in the skillet using the reserved pork fat and those browned bits, which means every drop of flavor stays in the pan and coats the finished dish beautifully. A pinch of red pepper flakes at the end is completely optional, so you can dial the heat up or leave it out depending on your tolerance. Serve it straight from the skillet while everything is still sizzling and glossy.
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Learn more →Ingredients
4 servings
- 1 lb fresh pork belly, skin removed, cut into ½-inch cubes
- 1 ½ lb brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
Heat a large skillet over medium heat. Add the pork belly cubes and cook, stirring occasionally, for 10–12 minutes until the fat has rendered and the pieces are golden brown and crisp on most sides. Transfer the pork belly to a plate and pour off all but about 1 tablespoon of the rendered fat from the skillet.
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